April 30, 2024 • 48 mins
There's something magical about the clink of whiskey glasses and the aromatic wisp of cigar smoke shared among friends. Just last week, I found Kaleb in a thrilling hunt for that one bottle that plays hide and seek in a Luke's vast collection. Join us as we recount the tales of our whiskey and cigar evening, where we not only discovered the bottle but also indulged in a rich conversation about the nuanced flavors of spirits with our new guest Andrew Kerr "Dr. Mixology" himself. It's not all about the drinks, though; our generational banter and the life-saving power of coffee also make a memorable appearance.
Have you ever walked into a dive bar and felt like you stepped into another world? We take you on a journey through the dive bar universe, complete with the shenanigans that ensue when social circles collide. From The Ritz's inclusive ambience to the misadventures of online contests and voice recognition mishaps, we share why these watering holes hold a special place in our hearts. And let's not forget the surprisingly serious side of social media that can turn a friendly contest into a pay-to-win scenario.
But wait, there's more than just whiskey on the menu. We're mixing things up with a lively debate on the merits of flavored spirits and the creative cocktails they inspire. Ever tried making your own cinnamon whiskey or savoring a peanut butter bourbon milkshake? We dive into the world of homemade concoctions, fat-washed bourbons, and the cherished recipes that connect us to our roots. From breakfasts augmented with a touch of whiskey to the enduring allure of banana liqueur, this discussion is a delectable blend of spirits, food, and tradition that you won't want to miss.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 2 (00:38):
We'll see you next time.
Snatch the movie.
Yeah, I'm glad you specifiedthe movie.
Speaker 1 (01:04):
That definitely sounded like a thing, to me.
Oh yeah, Ethically wrong.
Speaker 2 (01:13):
What are we starting today with?
Speaker 1 (01:16):
I'll tell you the question for me.
Speaker 2 (01:17):
So we just had the we did our Scotch adventure last
week or last week, week before,Okay.
Speaker 3 (01:24):
I'm halfway through this shelf and it is.
Speaker 2 (01:27):
Caleb's having a day.
Speaker 3 (01:28):
Okay, oh no, we're into this now.
I feel like it's all dismissed.
You want to know?
Speaker 1 (01:36):
how to get to the Olympics, have such an attitude
that losing is not an option.
That your buddy's 200-bottleselection of whiskey can be made
into the very back corners tofind one weird bottle.
Dude, give it up.
No, get me a headlamp.
That's where we're going.
You have two.
Speaker 3 (01:58):
That wasn't in the Olympics, that was at Worlds.
Speaker 1 (02:01):
I stand corrected, not the Olympics, the Worlds.
That's what I put on the floor.
That's what I put on the floor.
That's what I put on the floor,not that one, the one that says
Bowman, the one that saysBowman Brothers.
Speaker 3 (02:16):
It says Isaac Bowman, not Bowman Brothers.
Oh, it's Bowman Brothers.
Speaker 1 (02:21):
I do and did you see a benchmark?
Speaker 2 (02:27):
Yes, right here it looks almost like a a jackpot,
believe it or not, caleb's theuh bartender of the he gave you
a look like you were about toget mike slapped well, you're
technically the bartender.
Speaker 1 (02:40):
He's the bar owner oh no, oh, that's caleb making a
point.
Mixologist.
There's a difference.
Speaker 2 (02:49):
Alright, so cigars Now we got a pair.
You want something sweet?
Yeah, let's go.
Is this on?
So?
Speaker 1 (02:56):
I can talk trash.
Speaker 3 (02:57):
Yeah, the five pack above the blue.
Speaker 2 (03:02):
We got the, then I can chuck the mic.
Speaker 3 (03:03):
Okay, luke, the five pack above the blue human
character.
We got the Okay and then I canchuck the mic in.
Speaker 1 (03:06):
Yeah, okay, okay, you can chuck the mic in right now.
I thought we had a cigar.
Speaker 2 (03:09):
Luke, what am I looking at here?
So that is Benchmark.
Speaker 1 (03:13):
Bondage oh, it has some tobaccos.
Yeah, benchmark is.
Speaker 2 (03:16):
Do I need to run up and grab a glass?
Speaker 1 (03:29):
No, we got glasses down here.
Um, you're not running up thosestairs, you're climbing up,
maybe.
Sorry, go ahead.
Benchmark is, uh, theaffordable selection from
buffalo trace.
Um, I believe it's at the sameline.
Uh, the same, because they havelike three different mash bills
.
I believe it's the same mashbill as stag, but I'm telling
you, if you put this out thereon the internet, some
know-it-all asshole is probablygoing to grab you right now.
Let's not kid ourselves.
Buffalo Trace is affordable,just not in Macomb In the
(03:52):
hinterland.
Well, I was legit in NapaValley grocery store, where
everything is super expensiveand Buffalo Trace was $23 on the
shelf.
Speaker 3 (04:01):
I get liters for like $26, $27, I think.
Speaker 1 (04:04):
Yeah.
No, it's and then macomb islike oh 45 yeah, limit limit one
yeah I'll just yes we arepairing this with a what here?
Speaker 2 (04:18):
what's the?
Speaker 1 (04:19):
tobacco, I believe the correcto all right, I can.
Speaker 3 (04:22):
Corretto.
Not quite as good as the bag ofspecial Taffy Conleche.
Speaker 1 (04:27):
I'm going to save this for the drive home.
Speaker 3 (04:29):
Very good.
Speaker 2 (04:31):
And open this now.
Caleb is not smoking his PVCcigar this week, just to your
left.
Speaker 1 (04:36):
Travis.
Just to your left, there is acigar cutter, and if you notice
it'll look like a cat eye.
The cat eye one cuts a V-cut.
Speaker 2 (04:45):
Yes.
Speaker 1 (04:46):
And then the regular circle will cut a straight cut.
The blade swings on an arc, soit actually cuts a little more
than a regular straight cut.
Wow.
Speaker 3 (04:57):
You're going to understand this week why I smoke
the bigger cigars to yourlittle.
Speaker 1 (05:00):
Yeah, yeah, herbert you want the little cat eye.
No, I, what the fuck?
Yeah, yeah, herbin.
Speaker 3 (05:07):
I like the little cat .
Speaker 1 (05:08):
No, I like the bitch Okay.
Speaker 3 (05:10):
Well, I don't have a fancy cigar cutter in my sous
vide man cave.
Speaker 1 (05:14):
We'll get you one.
We'll get you one.
It'll probably be your birthdaygift.
Speaker 3 (05:19):
When am I going to get my sous vide machine?
I still never had one.
Speaker 1 (05:22):
Listen, I keep coming up with cooler shit than a sous
vide machine.
I still never had one.
Listen, I keep coming up withcooler shit than a sous vide
machine.
You're just going to have toaccept that Right underneath the
thumb.
Right there, there you go.
Yeah, you.
That's the difference betweenbeing my age and the age of you
(05:46):
guys is.
I see you having problems and Itell you how to fix it, instead
of giving you crap about it.
Why don't you do that with me?
How old are you, travis?
Speaker 3 (05:56):
37 you're all gen x baby you're all gen x baby.
Speaker 2 (06:05):
You're all the generation I'm the lost gen,
you're all millennials in mymind.
Speaker 3 (06:12):
Uh I'm gen x and you need to remember that I was
raised by some very old schoolpeople so I got raised pretty
hard for gen x yeah, you'reyou're a millennial.
Speaker 2 (06:19):
On my book, my favorite line is anybody who's
given millennials shit needs toremember that in the 70s you
guys put shag carpet overhardwood floors.
I'm real gen x, especiallymillennials listen, we were
raised feral.
Speaker 1 (06:35):
We were trying to survive off of garden hoses and
whatever we could gather.
So we are.
We are a little bit moreresourceful than most people and
totally willing to get by onnext to nothing.
That was just a Colchesterthing.
Speaker 3 (06:47):
And then we had the clay pits.
We go out to clay pits andclimb around.
Speaker 1 (06:53):
Yeah, colchester and the clay mines yes.
Speaker 3 (06:56):
Where we play.
Speaker 2 (06:58):
And here we are Having a coffee.
Speaker 3 (07:01):
It's official, I may not be able to be killed Having
a coffee flavored cigar.
We had this talk on podcastbefore having a coffee.
It's official.
Speaker 2 (07:04):
I may not be able to be killed having a coffee
flavored cigar.
We had this talk on uh podcastbefore um, not the st patty's
day, before, I think thenovember show as jess was trying
to explain that you are acertified ninja, therefore you
can't get sick.
And then the other guy was justlike is that is a thing?
Like people can't get sick ifthey're ninjas?
(07:25):
She goes, have you ever seen asick ninja?
We kind of stopped theconversation after that.
You got to give her that.
Speaker 1 (07:31):
That's a solid argument you usually don't see
ninjas, though so.
That's not the point.
It's sort of like I tell mywife all the time I'm the best
husband she's ever had.
I thought you were supposed tocut your face off if you're
(07:51):
seeing.
Never mind the fact that I'mthe only husband she's ever had.
That's not my point.
Speaker 2 (07:54):
So here we are and luke is my favorite friend with
a cigar room.
I'm his only friend with acigar win by default.
We got luke here again.
We're in his cigar room stillwinning we got caleb here, still
being a smart ass.
Yeah yeah, and we're joined byAndrew today.
Speaker 3 (08:06):
Hello, hello, he says , also known as the man, the
myth, the legend.
Speaker 1 (08:11):
Dr Mixology.
Speaker 2 (08:13):
Dr Mixology yeah.
Speaker 1 (08:15):
Is that your alter?
Speaker 2 (08:15):
ego, or is that just like your brand?
Speaker 1 (08:19):
It's kind of an alter ego.
It turned into a brand.
It started as an alter egobecause I have a doctorate and
I'm a leadership professionalbut I really enjoy the crafting
of drinks and so it just friendslike started calling me Dr
Mixology and it kind of stuck.
Born and raised in Macomb areaI was born in Macomb.
(08:42):
Born and raised in the Macombarea.
I was born in Macomb.
I was raised in centralIllinois but spent most of my
weekends in Macomb out at theold family farmstead.
So I guess I'm a local boy, youcould say.
My ancestors moved here fromKentucky in 1836, and I'm still
living on that piece of property.
Speaker 2 (09:03):
Nice, caleb, where was your family in 1836?
And I'm still living on thatpiece of property.
Nice, caleb, where was yourfamily at 1836?
Speaker 3 (09:12):
Debtor's prison?
No, no.
When was Wild Bill Hickok shotin the back?
No, seriously, wait for this.
Speaker 1 (09:17):
Wait for this, I don't know.
I'm Googling this shit rightnow.
That was late 1800s, I believe,because the person who shot him
in the back was a mccall, which?
Is my mom's side of the family,shot august 2nd 1876 birthday
of our country.
Speaker 2 (09:40):
Signing of the declaration.
Speaker 1 (09:41):
It wasn't mccall that shot him 1876, not 1776 I said
the birthday dude, right thebirthday 100 years, the bird day
it was 100 years of america andthe first day that a descendant
of caleb had ever stepped offthe boat and the first thing he
did was it only took 100 why now?
Speaker 3 (10:01):
now, what do you know about Wild Bill Hickok?
Speaker 2 (10:05):
Not near as much as you do, I'm guessing.
Speaker 3 (10:09):
I found out that it was potentially one of my family
members that shot himCompletely by random, because
Wild Bill Hickok is responsiblefor my favorite poker hand in
history.
He always he'd play poker andhe'd always make people angry,
so he'd always sit with his backto a wall facing the door.
(10:30):
Well, when he got shot in theback, he sat with his back to
the door the one time.
The one time, I think I've heardthis Guy came in, shot him in
the back, which would happen tobe my relative, Not not the most
noble of what he used to do it,but kind of get the job done
somehow, I guess.
(10:50):
And he was holding aces andeights, dead man's hand.
That's why aces and eights iscalled dead man's hand.
Speaker 1 (10:54):
As this hits the internet, there's some
descendant of Wild Bill Hickok.
Right now that's sharpening aknife and just pausing.
Speaker 3 (11:01):
Where the hell is this guy?
This is going to go this way.
I am having a great day.
Now let's do this.
Guns, knives and a ninja Wait,I have all those things, though,
right.
Speaker 2 (11:16):
What's he got.
He got all those things youconfiscated from that dude at
the bar.
Remember what was he?
Speaker 3 (11:22):
Grote, grote Pocket knife.
Speaker 1 (11:26):
Who, again and Fast, is on the wrong syllable.
Is it Grote or Grot I?
Speaker 2 (11:31):
don't know, I am Grote.
Speaker 1 (11:34):
I am.
Speaker 2 (11:34):
Grote.
I always thought it was.
Speaker 3 (11:36):
Grote.
I thought it was Grote, butmaybe I'm saying it wrong.
Speaker 1 (11:39):
If only we had computers in our hands.
I don't, the bastard stepchildof all knowledge held in a three
by seven rectangle in my hand,and all I have to do is ask it
what is the proper pronunciationof the word garage?
Speaker 2 (11:59):
no, it's not garage garage no, not garage.
Speaker 1 (12:04):
It just keeps wanting to do it.
Speaker 3 (12:05):
Hold on I think we're having to type it in.
Use your fingers.
You need an iPhone.
What do you call?
Speaker 1 (12:10):
a cable used for choking a person to death first
off, they mispronounce a lot ofwords.
Speaker 3 (12:20):
Look at the look at the.
Speaker 1 (12:21):
No, it said it garage .
You didn't even hear it, I did.
Look at the the way it'sspelled.
Yes, definitely Garote.
G-a-r-r-o-t-e Garote.
I'm not arguing that you'rewrong.
I'm just saying that.
Speaker 2 (12:37):
We had a thing on the website for a while supporting
your run for.
For what was it?
Mix uh?
No a magazine you want to talkabout that?
Speaker 1 (12:50):
I was.
I was actually still looking upthe.
Let me pause this, sorry, I waslooking oh, you were doing the
groat.
Speaker 2 (12:58):
I'm stuck on the groat man.
Yeah, I wasn, I wasn't evenpaying attention.
Speaker 1 (13:00):
So yeah, it was one of those weird online contests
and I learned a lot about onlinecontests at that point.
Well, no, it was interesting.
I had to block almost 20 peoplebecause it was, you know, I put
it on my Facebook page and myInstagram.
And I say I put it on myInstagram.
I don't understand Instagram.
(13:21):
My daughter runs it for me and,uh, and about 20, over 20
people were contacting me tolike, buy votes, and so I don't
know if the people and thisisn't like sore loser thing but,
um, you know, everyone thatvoted for me in Macomb was
voting for me.
It was a contest.
(13:41):
Uh, just basically about acontest.
Just basically about it was afundraiser for one, which was
nice, and it was to create.
Eventually create, it was tosponsor.
I believe it was a Mezcal Idon't remember the brand and I
had a great drink picked out Iwas going to do, but I didn't
make it far enough to actuallyget to that level.
(14:02):
But it was fun and it was fun tosee the town rally around me
and actually my Pacific friendsmost of my life's been spent in
the Pacific Islands and to seethem rally around it.
It was a lot of fun, but theinteresting thing was just to
see that there's a wholeindustry out there in the
Facebook cyber world, cyberworld, whatever of people that
(14:24):
will will buy you votes forthese different contests.
Um well, no, no, I'm.
I think it's.
It's not so much about thecigar room full of whiskey as it
is that, like one of the one ofthe female competitors that was
up against him was a full-timebartender right but because she
was very attractive, she had alot of followers that probably
(14:47):
really weren't even followingher because she was necessarily
an amazing bartender.
I'm not saying anything abouther skills, I don't know right,
but you know it well.
It was a, it was aself-described dive bar, and but
you know good for her.
Speaker 3 (14:59):
So she listen.
Speaker 1 (15:00):
Dive bars are the best well, I mean, yeah, the
ritz is the best dive bar of allit, it is, I will.
Speaker 2 (15:10):
They have metal there , I've been told yeah, they get
the guy who runs.
Speaker 3 (15:14):
It's uh like a ninja no, the guy who runs the metal
shows oh yeah, he's like my bestas a dive bar.
Speaker 1 (15:21):
that changes everything for me, cause when I
think dive bar, I think like thekind of place where you can
like really witness a fight.
Speaker 3 (15:27):
That's hole in the wall You're waiting to get
stabbed, we're like we're like anice dive bar.
Okay, Fair enough.
Speaker 1 (15:33):
Fair enough.
I watch enough of John Taffer'sshow that, yeah, the nice,
there is an art to a dive bar.
Speaker 3 (15:40):
Yes, there is.
Speaker 1 (15:41):
There is and I'm not being facetious with that and I
would say the Ritz is the kindof place you could say, because
when you say dive bar it doesn'thave to mean dirty and gross,
it's a place you want to go andhave a beer.
Speaker 2 (15:56):
Yeah.
Speaker 1 (15:56):
You want to go and have a you know a couple of
cocktails.
Speaker 3 (16:05):
I shouldn't say cocktails, a couple of drinks
with your friends.
No, I wouldn't call themcocktail.
Get cran and vodka.
It's not a cocktail.
Speaker 1 (16:08):
Disrespect I think it's like jack and coke kind of
places.
But you know, I always thinkwhen I think dive bar, I think
like saturday warm weather andlike doing some shenanigans shit
.
You probably shouldn't be doinglike getting half liquor with
your buddies and trying to stealsome shot glass or a beer mug
(16:30):
or something, and you, you and Ihave different life experiences
yeah fair enough threats, yeah,but what I?
Speaker 2 (16:37):
what I like about the ritz is you still take care of
your local clientele at the barand we can still go upstairs and
do our shenanigans absolutelyand nobody's disturbed
absolutely so.
Speaker 3 (16:48):
It's always.
It's fun having theintermingling of the different
groups when it gets, when you doit right, it ends up being way
more fun than just having one ofthe others.
Speaker 1 (16:59):
So I think to be a true dive bar.
They, the owner's, got to be atrue dive bar.
Speaker 3 (17:03):
The owner's got to be a dick.
Speaker 1 (17:04):
They tell you to pound sand on certain orders.
You walk up and you're like,hey, I'd like a white Russian.
And they're like what are youtalking about?
In what world is a whiteRussian anything other than a
dive bar?
Speaker 3 (17:18):
cocktail here we go.
Speaker 1 (17:22):
I'm not trying to be rude on that no, I'm just saying
Don't stock all the like.
They wouldn't stock cream.
They're not going to stock thecream, so it's a good chance.
You're going to get shut downon that, okay, or there's going
to be a college student behindthe bar.
You're going to have to showyour phone to to make a beverage
.
And you can flip the script onthat.
(17:43):
I, I remember this.
This guy comes up to the bar.
He actually saunters up likehe's a cowboy oh, now, it
doesn't make it good and anddoesn't you know, there's no
please or there's no politenessin anything saunters up to the
bar like he's a cowboy.
He says give me a shot offireball.
Well, all right, andrew's.
(18:11):
And I'm like well, it was yourthing.
What I said to him was I Ididn't even look up.
I was actually making a realcocktail at the moment.
I didn't even make eye contactwith him as I was making it and
said would you like that?
In a sippy cup, an old boy wasabout ready to rip off his chaps
and getting a real ass kick.
And god, no, it's like youorder fireball.
It's not even whiskey.
Yeah, were they assless?
It's, by definition, all chapsare assless.
Speaker 2 (18:33):
Was this the kind of cowboy that just stepped out of
his?
Oh, he wasn't a cow he was,just he was they just step out
of his honda civic and wantedsome fireballs that drives me
nuts.
Speaker 1 (18:42):
I'm sure he stepped out of his jacked up.
I was going to say Ford 150.
That'd be a real truck.
I'm sure he stepped out of hisDodge that was jacked up Easy.
Speaker 3 (18:50):
What are the people taking shots at me for today?
Speaker 2 (18:54):
I'm not taking shots at anyone.
Was that the Honda Civic thing?
No, no, the Dodge thing.
My last vehicle was a Dodge RamI have a Dodge Ram right out
front, 2500 with 11 inch lift.
Speaker 3 (19:06):
It's not jacked up though 11 inch lift and 38 inch
tires.
That was my last vehicle.
There he is.
Speaker 2 (19:14):
I was really hoping you'd tell me that Orange car
was a.
Honda.
Speaker 3 (19:17):
Civic.
Speaker 2 (19:18):
And you've got a cowboy hat at home.
Speaker 3 (19:20):
I do not own a cowboy hat, nor would I ever wear one.
Speaker 1 (19:23):
The thing that is so frustrating about living in this
area is how many people arewalking around with, like all
the Western wear on and theircowboy hats, and if you've ever
been out West like really outWest, like where they still have
rodeos on a regular basis, likein Wyoming where I lived.
Speaker 3 (19:37):
Yeah, Wyoming, Montana, the Dakotas, I mean.
Speaker 1 (19:38):
Montana, the Dakotas, like places where you know
ranching is a real lifestyle.
And then you come back here toIllinois where, like somebody
owns like 12 head of cattle ontheir corn farm and they're
wearing cowboy hats and they'venever even ridden a horse.
One of the guys when I livedout West, one of the guys said
uh, if you ain't never wore thespurs, don't ever wear the hat.
Hmm, I think that reallydefines it.
(20:03):
If you've never actually beenon a horse and driven cattle,
what business do you have to bewearing cowboy gear?
I believe the expression Ialways heard was all hat, no
cattle, yep Wannabes.
And don't get me wrong, I'm notsaying there isn't real country
boys out here, because thereare definitely some guys that
are still killing ground andstill making a living off of
(20:23):
farming.
It's a look and if you want todo that great, go for it.
Speaker 3 (20:27):
That's your style.
That's awesome.
Speaker 1 (20:28):
That's your style.
And this guy wasn't wearing acowboy, so I shouldn't even say
cowboy, but he just sauntered uplike he was in a John Wayne
movie and it's just like are youkidding me?
You're not even orderingwhiskey, you're ordering candy.
Give me some of that there.
Fire, give me a shot, fireballhey, fireball is phenomenal.
Speaker 2 (20:49):
And if you've got it, and if you've got it in a
little plastic bottle evenbetter.
Speaker 3 (20:52):
You know that's two different recipes for fireball
between the US and othercountries.
Oh.
Speaker 1 (21:00):
I don't doubt it.
Well, because of the red dye isa carcinogen.
Probably also because it'ssugar-cut.
Speaker 3 (21:05):
Well, it was the red dye In the US.
I believe it had propyleneglycol in it.
Yes, yeah, which is, you can'thave it in Europe.
You couldn't sell it in Europe,yeah.
Speaker 2 (21:17):
Ah, propylene glycol?
No, it's not.
Speaker 1 (21:18):
You know, it's not actually whiskey.
They got sued for puttingwhiskey on it because it's not
whiskey.
Speaker 3 (21:24):
It's a malt beverage with alcohol added to it Two
different recipes Also.
One was the malt the crap youwere getting.
The other one was the whiskey,but they were selling the other
stuff, making it look like itwas the one, yeah.
Speaker 1 (21:46):
So I actually, I actually gave John Wayne, um,
well, well, I, I gave him a.
You know, I, I you know Ididn't want to make a problem.
I made a joke out of it.
But I said you hear, you knowwhat?
I actually have my own cinnamonwhiskey that I've made.
Would you like to try some ofthat?
And I?
Speaker 2 (21:56):
that's where I take it's probably a better way to
approach the situation ratherthan yeah, hey, john wayne,
don't drink that shit.
That is a pure gentlemanapproach to it.
Speaker 1 (22:05):
I could give you the bs you want, or I could show you
what might actually besomething even better than you
ever knew existed and that'swhat I hope I did, and so I I in
response to fireball.
Last year I took some larceny,which is I know it's an
inexpensive bourbon, but it'sactually one of my favorites.
I think it's a good go-tobourbon.
(22:25):
I soaked it with cinnamonsticks for about a month, along
with a bunch of Thai chilipeppers that I had grown and
amped up the heat and amped upthe heat, and then I made a
cinnamon syrup and added some ofthat to it, just to give it not
not like a fireball sweet, butjust a little bit of sweet.
(22:45):
Take the edge off, and it'sthat to me is a really good
spicy cinnamon whiskey.
Yeah.
Speaker 2 (22:54):
And it's actual whiskey.
And it's actual whiskey.
Speaker 1 (22:56):
See, that's my big thing is don't call it cinnamon
whiskey, don't call it peanutbutter whiskey, don't call it
whatever flavoring you're addingto it and then whiskey.
Just call it a liqueur.
Yeah, because that's reallywhat it is.
Stop calling it whiskey andcall it a cinnamon liqueur, okay
.
Well, that's just cinnamonflavored call it.
Speaker 2 (23:12):
Call it rather like a guy that just does not like.
Uh, what's what they call it?
The peanut butter stuff?
Speaker 1 (23:17):
screwball.
So I have a bottle of screwballone of my buddies got me
because when I first startedcollecting whiskey and I was up
around like maybe 30, 40 bottles, it was all the shelfer stuff.
Because I, you know, you got totry the shelfer stuff when you
first get started into a whiskeycollection.
And he was like I don't knowwhat else to get you because you
pretty much have everythingelse.
So I got you this and I waslike, oh, thank you and
(23:38):
instantly.
I know I'm not gonna like itBecause I pretty much just drink
straight Whiskey.
I'm not real big into a lot ofcocktails, the flavored stuff.
Speaker 3 (23:48):
And it makes a mean adult Peanut butter milkshake
though.
Speaker 1 (23:52):
You know that's.
The thing is that once youstart thinking about all these,
Sweetened Cocktail beverages,where you're like using a
blender or adding cream.
Now, all of a sudden, it becomesreal valuable.
Let me tell you what screwballsubbed in for vodka and white
Russian.
And here's the thing withscrewball Nobody saunters up to
the bar to order a shot ofschool.
(24:13):
But if they do, they're notsauntering up, they're just.
They just want to shot ascrewball because it's being a
part of whiskey.
There's not an attitude thatgoes with it.
We have different clientele.
Yeah, we definitely do.
Not enough to know to call it ascrewball.
Just to stop that, becausewho's going to walk up and be
like oh partner, I need a shotof screwball.
So for your listeners here,here's something you want to do
(24:38):
a shot of screwball.
Put about a quarter ounce ofpomegranate juice in there and
it'll taste like a peanut butterand jelly sandwich.
So you're welcome, I'm notlying.
I would probably drink that allday.
Yeah, no, it's.
Speaker 2 (24:50):
I mean, there's nothing and there's nothing
wrong with Just eat a loaf ofbread while you're doing that
and, like you say, there'snothing wrong with fireball in
terms of a flavor flavor.
Speaker 3 (25:00):
Well, there's lots of wrong with Fireball in terms of
your health, but there'snothing wrong with Fireball.
It's like a peanut butter.
Yeah, it's like the.
Speaker 1 (25:08):
You can use it to make good drinks.
We had just cases of Menage aTrois and it was like a deep
sweet wine.
I'm trying to remember the.
It was actually tiramisu, butit had a really berry flavor to
(25:28):
it.
On the back of the bottle itsays blackberry, vanilla and
custard, and that's the firstbottle of wine I've ever bought
where the description on theback was like realistic to what
it actually tasted like, and sowe did that.
We added half and half ofpeanut butter whiskey screwball
and a half of the tiramisu andit did taste like a PB&J.
Speaker 3 (25:50):
Interesting.
Andrew's also a coffee snob.
I'm a coffee snob in adifferent way.
He loves his espresso.
Speaker 1 (25:59):
Yeah, so that background noise?
Speaker 2 (26:00):
apologies, apologies, but the espresso is being made
but did you listen to the lastepisode that we did?
Speaker 3 (26:07):
I listened to it and a bunch of my employees and a
bunch of my friends all listenedto it and said they thought it
was one of the greatest thingsthey've ever listened to well,
wait a minute.
Speaker 1 (26:14):
Wow.
Your employees said that yourpodcast.
My employees greatest thingthat my employees don't like.
Speaker 3 (26:18):
wow, my employees don't like me.
Wow, my employees don't like me.
Speaker 2 (26:22):
By the way, boss, can I get next weekend off?
Speaker 3 (26:24):
My employees don't like me, that podcast was great.
Nor would they.
Nor would they pass up anopportunity to make fun of me.
Speaker 1 (26:31):
I'm just glad that all the ball breaking is going
down on somebody else this weekinstead of me.
Speaker 3 (26:36):
I host you, mister.
I was pretty sure yours hadenough.
Speaker 1 (26:39):
That's a fantastic story.
Speaker 3 (26:41):
Thank you, caleb.
People said they listened to it, they really liked it, they
thought it was just fun and theythought they learned a lot from
it.
What could Luke.
Speaker 2 (26:51):
Luke was the teacher that day.
Okay, luke was the teacher thatday.
Yeah, because you had me tryingthe.
Speaker 3 (26:57):
The scotch and the whiskey yeah.
Speaker 2 (26:58):
We walked through the scotches a bit.
Yeah, we walked through thescotches a bit.
Speaker 1 (27:02):
When did you get into bourbon, luke?
Okay, so the funny thing is Iwas brought up by a scotch
drinker.
My dad was the kind of guy towhere, when I was a kid, when
people got him a gift, theybought him a bottle of
Glenfiddich Single Malt.
So just because I wanted to belike my dad, when I hit drinking
age, I started drinking scotch.
I never really liked it.
I hit drinking age, I starteddrinking scotch.
(27:23):
I never really liked it.
I had to have been probably inmy late twenties before I ever
actually like really enjoyedscotch and started buying really
nice bottles of scotch.
I always have, like you know, abottle of Glenfiddich 15 or
something, maybe two or threebottles of whiskey around at any
given one time.
And then about three years ago,when I bought this house, the
summer that I bought this house,I met Andy and he's like you
(27:44):
know, you really should trybourbon and I'm like you know,
I've tried before, I justhaven't really.
yeah, and it was like threemonths later I have 50 bottles
was it?
Speaker 2 (27:55):
was it like an eye-opening thing with bourbon,
kind of like you did with me andscotch?
Because?
I came down here and I said I'mnot a fan of scotch, it's a
little dry, it's a little bitterfor me.
He goes.
Oh, let's try some things.
Speaker 1 (28:09):
And I was like that's really good, he goes well well,
I'll tell you what it wasreally like when I was.
When I was a younger guy.
Uh, I drank jim beam, but Ididn't drink Jim Beam because I
like whiskey.
I drank Jim Beam because I wasthe property manager for 110
acre facility and, uh, I was allalone most of the year.
(28:29):
So I owned shotguns and I owneda bow and I was deer hunting
and drinking whiskey justsounded like it was part of that
persona.
To be honest, with that.
Speaker 2 (28:37):
That's where that cowboy hat comes.
Speaker 1 (28:39):
No see, still no cowboy hat.
All right, I'll rock a ball capand I'll wear some real work
boots, but there's no cowboyboots.
There's no cowboy hat that'sever been in my collection.
I'm not about to wear that well, I mean, it's a cowboy it's.
Speaker 2 (28:51):
There's a.
Speaker 1 (28:52):
There's a hat holder somewhere in the side kiss my
ass so the thing is, the sideshave turned part of that persona
was kind of like you shouldprobably drink whiskey and I'd
even been to like some whiskeyevents like whiskey in the
winter down in st louis, andthen andy's like man, you really
need to try good bourbon.
And when I tried good bourbon,and when I said good bourbon, I
(29:14):
just mean like some of thedecent shelfers, not even like
the like hard to find or likeyou have to really work to
collect the kind of stuff, justlike uh buying uh larceny or
getting a bottle of uh maker'smark.
And the damnedest thing is,early on I latched on to wild
turkey.
Still to this day, wild turkey101.
Speaker 2 (29:33):
As far as I'm concerned with an old-fashioned
I, my buddy eric.
Uh, he's gonna make the tripover one of these days.
He's a big whiskey guy, but hisgo-to for old fashions has
always been the Wild Turkey.
Speaker 3 (29:46):
If only you knew somewhere to take him that had a
lot of whiskey that he couldtry.
Speaker 1 (29:51):
I'm going to tell you , if you.
Speaker 2 (29:53):
Yeah, Eric, you would hate it here.
Speaker 1 (29:54):
If you want to try one of the most amazing old
fashions you've ever had, get abottle of Rare Breed.
It's even better if somebodygives it to you for Christmas
because they love you that muchand then you put it in a deep
freezer, All right.
The thing about rare breed.
I don't know why this happens,but when you get it down to like
sub freezing temperatures itlooks thicker, it pours out of
the bottle like maple syrup andthen make that into an old fash.
Speaker 2 (30:18):
I think you were saying that last time.
Speaker 1 (30:19):
Yeah, probably I think you were saying that last
time yeah, probably it is therichest most like wow factor
old-fashioned I've ever hadwithout adding like smoke or or
fancy cherry liqueur or any ofthe other stuff that I know and
and it might do to really knockgaleb looks so confused right
now I've I've had rare breed andI don't understand his love for
it.
Speaker 3 (30:39):
It was like trying to swallow a rock.
Speaker 2 (30:41):
It's coming from the guy that made me try Malort.
Speaker 3 (30:46):
I don't drink, but I do one shot of wild turkey on
special occasions Wild turkey'sfine Birds.
Whatever I do it birds I do itbecause nobody's going to ask me
to do another one.
He's too maniacs.
Yeah, I don't remember what theoccasion was, but we got a
bottle of rare breed it might'vebeen my birthday or something
(31:08):
because we're going to do it'swild turkey, so it fits my rule
and it was like trying toswallow a rock.
It my body said.
Speaker 1 (31:17):
My body said no, that's because it's barrel proof
, but it's beyond barrel proofbecause wild turkey barrels at a
lower entry proof than a lot ofother distilleries.
So the way that they increasethe alcohol content in their
whiskey is by moving it aroundthe rickhouse to different
places, where they know that thewater will actually permeate
(31:37):
through the wood faster than thealcohol, leaving behind the
alcohol and concentrating it.
And so what you end up with isa very deep, rich flavor, which
you also end up with some rocketfuel proof.
It's like 116, 116.5 orsomething like that.
So your body should tell younot to swallow it.
It is essentially, at thatpoint, an industrial solvent.
(31:58):
Well, and that's where yourpoint of adding a quality sugar
cube and some bitters and an icecube takes it down to a level.
And the people that come in andorder like a high-end bourbon
on an old fashioned I, I, I,I'll always make it.
And in and order like a highend bourbon on an old fashioned
I, I, I, I'll always make it.
And if it seems like a personthat I can engage in a
(32:19):
conversation with, I will try totalk them out of the high end
Right, which is not somethingprobably the proprietors
appreciate, because you'retalking to somebody have a
higher money, but I would ratherhave somebody have a quality
drink.
When you take a high, high-endbourbon and you add a sugar cube
and ice it down, you know putbitters, all that you are yeah,
(32:41):
and so whiskey rare breed isperfect for that.
His suggestion is you take aglenfiddich or, I'm sorry, glen
can glass and you pour the thehigh proof liquor or high proof
whiskey, whichever, whicheverone it is, be it your rare breed
or a stag or whatever, whenit's that high you need to do
something to kind of bring itdown a little bit.
(33:02):
And I mean, some of the bestwhiskey snobs in the world will
tell you you're really meant toadd a little bit of water.
So I seen Eric White one timeput rare breed in a glass and
then put in one of those likemass manufactured ice cubes, the
one that looks almost kind oflike a little tube okay, down in
the in the in the glen cairn,and then put a whiskey topper on
top of it and let it sit untilthe ice cube was completely
(33:25):
melted.
Now, at this point you've addeda little bit of water, you've
chilled it down and it reallyreally does.
For rare breed especially, itreally does improve the drinking
experience.
And personally I like my rarebreed on a big-ass rock, like I
got one of my ice cream traysand it makes like a two-inch by
two-inch by two-inch cube.
I'll put it in the glass andI'll pour some rare breed in
there.
I'll let it sit for a minuteand in my opinion it actually
(33:48):
makes it creamier and in themouthfeel it feels creamier.
Speaker 2 (33:52):
Well, this is what I really enjoy and respect about,
uh, the bourbons and thescotches and stuff like that is
an even high-end beer or wine.
For me is, especially whenyou're talking about um on the
website that you were trying toget votes for and stuff you're
trying to create like anexperience.
You're not just trying tocreate a drink or trying to a
(34:14):
shot or trying to get somebodyto pound as many as they can.
It's just like here's this,take it in, tell me what you
like about it.
If you like it, you should trythis, this and this.
Speaker 1 (34:24):
If you don't like it, tell me what you do like and
we'll find something around thatpiffy, that bowman brothers,
and that's what I love aboutdoing the mixology alter ego
stuff is just having theconversations with people and
I'll make things for people totry.
I've gotten last couple years Igot really into fat washing
(34:49):
scotches and bourbons withdifferent kind of fats, bacon
and butter and coconut and otherthings really into fat washing
scotches and bourbons withdifferent kinds of fats, uh, you
know, bacon and butter andcoconut and other things, um,
and people come in and I'll justgive them, like, a little bit.
You know, here's a sample.
I just try this, you know, andlet's talk about it.
What do you think, what do youlike, what do you don't like?
And it helps me then, craftWell, explain what fat washing
is, cause anybody who'slistening right now is like well
(35:20):
, so, um, so fats can impartflavor into, um, the alcohols.
And so what I'll do is I'll like, I'll, I'll melt, uh, you know,
a good quality butter and takesome scotch or bourbon or you
know, and you pour that into it,um, let it sit for a little bit
and then I'll put it in thefreezer.
So then the fat will harden andI can just pull it out and
what's left then is an alcoholthat's been infused with the
(35:44):
flavor of whatever fat you'veadded.
So, like, my daughter knowsthat I like Bloody Marys, and so
for Christmas she fat washed avodka for me with bacon, bacon
grease, and so that gave me areally good bacony flavor vodka.
You can go out, and you can.
Here's the thing too you can goout and buy bacon vodka.
You can do all these things.
Speaker 2 (36:05):
Not to interrupt, but like I'm going to interrupt,
I've got a and this goes back tothe, the flavored whiskeys and
stuff that you guys are talkingabout.
I'd rather hear it called aliqueur.
Like I am a bacon fee, like Ilove bacon on just about
everything, as most men should.
I agree with this.
Yes, but I have a bottle ofbacon-flavored whiskey that's
(36:29):
been in my fridge for almostfour years, because nobody can
really handle it, yeah, sotrying to do it more.
Why didn't you bring it?
Speaker 1 (36:40):
there's uses for it.
There's uses and I'll be honest, I don't like uh, bacon, fat
wash, bourbon, I mean people.
It sounds like the the mostmanly thing to do.
Because it's bacon, I'm not abig fan.
I'll use it in some cocktails.
I prefer the butter.
I think the butter adds thatjust sweet creamy.
Oh, that's cheating, man,that's probably like a nuttiness
(37:02):
too.
Yeah, it's very very good, and Imean then anything you're going
to put that bourbon, especiallylike a butter washed bourbon
and an eggnog.
Well, and rum, I will coconutwash rum.
Speaker 2 (37:15):
Yeah, coconut or butter.
See coconut's where you lose me, yeah.
I don't like the taste of it, Idon't like the texture of it.
I don't even like the smell ofcoconut.
Speaker 1 (37:26):
Well then, you would not like coconut washed.
Rum.
Speaker 2 (37:28):
Yeah.
Speaker 3 (37:29):
Like I don't even like If I drank.
I think I would like it notwashed around.
Yeah, like I don't even like ifI drank, I think I would like
it.
Speaker 2 (37:36):
Yeah, yeah, I like coconut.
I don't know, my bosses give mehell because my wife makes the
best meringue pie out there andthen they're always nabbing the
almond joys out of the, out ofthe tray at work and I'm like
have at her boys, you knowyou're a freak.
Speaker 1 (37:48):
You don't like coconut, I don't like coconut
and chocolate is god's gift tohuman beings.
My family.
There's the thing though.
Speaker 3 (37:56):
My palate don't like it.
Speaker 1 (37:57):
There's tons of other things to enjoy.
There's a lot of other fats youcan put in there.
I've been experimenting withdifferent fats in different
alcohols, like even chicken fatOkay, chicken.
Speaker 2 (38:07):
And it sounds disgusting.
Speaker 1 (38:08):
Here's the thing you Okay Chicken and it sounds
disgusting.
You would not.
Here's the thing you wouldn'tdrink a glass of butter.
Speaker 2 (38:13):
No, but you wouldn't drink a glass of chicken fat.
But if you find the rightcompliment for it, but if you
find the right balance.
I've got the complete wrongframe of mind because I'm
thinking Book of Eli, where he'sgot the cat over the fire and
he's getting the drippings offof it.
Speaker 3 (38:26):
You know for his lips .
Speaker 1 (38:34):
You know, for the lips.
Speaker 2 (38:34):
I've never had cat, but in the right setting.
If the world is on the brink ofdestroying itself and I need
some Carmex, I'm guessing thatcat will help If the world
didn't.
Speaker 3 (38:42):
you get yourself a cat and you let it hunt for you.
You become friends with the cat.
That cat will bring you food.
Speaker 2 (38:47):
That's kind of a different thing One mouse at a
time we're going to make it.
Speaker 1 (38:50):
Somebody once told me that in Europe, when they?
Speaker 2 (38:52):
sell rabbits.
This has gone off the rails.
Speaker 1 (38:53):
They have to sell the rabbit like in the butcher shop
, with the head on, because askinned out rabbit and a skinned
out cat look very, very similar.
Speaker 3 (39:01):
You said something about your wife making great
meringue pies.
I just want to insert this realquick.
My family has a banana creampie recipe that is like the
greatest thing why am I alwayshearing this without ever
getting to experience thisbanana cream?
Speaker 2 (39:14):
pie.
Speaker 1 (39:15):
If carly hears this, she'll be like here, take this
literally special sourcing eggsfor your breakfast and you can't
ever bring me a banana.
Speaker 2 (39:23):
You know jack that is yes because, and it comes to
light to take it back to alcohol.
Speaker 3 (39:31):
It always comes back, it's always about the base of
the cat oil.
Speaker 1 (39:36):
Banana liqueur.
Speaker 2 (39:37):
Oh my God, don't even In an old fashioned.
Speaker 1 (39:41):
I think is really amazing, and sometimes I'll make
what I call it the.
I shouldn't call it the bananasplit because I don't have
pineapple, but I'll put cherryliqueur and banana liqueur in
with an old fashioned and that'spretty.
Speaker 3 (39:54):
I just happen to have both those things at my bar.
I might have to try that, forsomebody might have to banana
liqueur man
Speaker 1 (40:00):
I back in college.
I remember doing 99 bananas.
You ever do a shot of 99bananas I don't even know what
that is.
Speaker 3 (40:05):
They still do it.
They still do it, it's justlike jet fuel.
Speaker 1 (40:07):
But I'm tell you what I still did, because it's like
jet fuel with a nice laffy taffyaftertaste and you can still
convince me to do it out of 99bananas right now it can't be
anywhere similar oh, nothing'sworth yeah malort.
I find really interesting maloI'm a big well, I'm a big fan of
amaros.
I have a big amaro collectionwhat is Okay so.
(40:30):
Amaros are Italian liqueurs, soCampari and Aperol are the two
most famous Amaros.
They're like a bar standard,but there's regional Amaros all
over Italy and each one has adifferent taste, different
flavor profile.
Some of them you just drink inlittle cordial glasses Fantastic
(40:51):
.
So I love Amaro's andScandinavian countries.
I forget the actual name.
They're not Amaro's causethat's Italian, but it's the
same kind of idea.
They have their regionalliqueurs and the.
The herbs and ingredients theyput in are quite a bit harsher
than the Italians.
(41:11):
But the Malort I'm not going tosay I like Malort, but if
someone gives me a shot ofMalort I will drink it and I
find it super interestingbecause there's a lot of flavors
going on If someone looks at meand says I like Malort.
I'm just, I just look at himcross-eyed.
Well, no, I wouldn't say I likeMalort, but it's interesting.
And to me, Malort and I'mlooking for the right drink
(41:34):
combination to figure out whatto do with Malort.
But like if you, if I give youvanilla extract, it's going to
taste like hot garbage.
Speaker 3 (41:42):
But if I put vanilla extract into something, you're
like whoa, this is vanilla, thisis delicious, and I see the
same potential for Malort, Imean, there's always I mean mean
the same thing cooking like youdon't want to eat something
that's super bitter, but theright amount of bitterness and
the right amount of foods,accents the other flavors well,
and that's the make of a classiccocktail is the balance of
(42:03):
bitter and trying to figure out,I've been preaching that- yeah
to my staff
Speaker 2 (42:07):
yeah, I don't know.
You're gonna have to tell.
Let me know how that adventuregoes.
Speaker 1 (42:11):
There's a bar in bar in Princeton that has like a
huge whiskey selection and theyhave a chili cook-off once a
year and you can be a judge.
But to be a judge you have tofill out an application.
Speaker 2 (42:18):
You were saying that yeah.
Speaker 1 (42:20):
And do a shot of Malort.
Speaker 2 (42:21):
Well, not worth it.
Speaker 3 (42:22):
I sold a bunch of Malort last night.
Speaker 1 (42:23):
Let's back up a little bit on Malort.
What do we add to old fashionedbesides a sugar cube and an ice
cube?
Speaker 3 (42:31):
Bitters, the bitters, the bitters, exactly.
And so what is Malort?
It's bitter.
Speaker 1 (42:36):
And so I there's great.
I mean, people can knock Malort.
It's been around for a long,long time.
I think it's interesting.
I think it's uh, the history ofand I again I I apologize, I
forget the name uh of the actualis not not a morrow's, but
whatever the scandinavians have.
There's many different uh kinds.
Um, I think it's a uniquehistory and unique flavors that
(43:00):
match really well in cocktails.
I just haven't figured out theright match for malort yet yeah,
you'll have to let me know howthat goes I found somebody last
night who likes malort less thanyou I the thing with malort.
Speaker 2 (43:14):
And then if you find a blend, I I mean I'm not gonna
say I won't try it, but like youwere saying, with the
old-fashioned, I like thewhiskey before it becomes an
old-fashioned yeah, exactly, Idon't like the well, the lord
before, but do you like thebitters before it goes in?
Speaker 1 (43:29):
an old-fashioned no, no, we're not gonna take it.
We're not gonna take a shot ofang like the bitters before it
goes in an old-fashioned no yeah, we're not going to take a shot
of Angostura bitters, right, Imean, some people do, it's
expensive.
Speaker 3 (43:36):
Mix it with club soda and it cures an obsessed
stomach.
Speaker 2 (43:39):
Yeah, it sounds like that really blows my mind.
It sounds like a Pepsi-Daisycommercial.
Well, and that's where bitterscame from.
Speaker 1 (43:47):
Bitters used to be the in the.
Those used to be the healthytonics.
Speaker 2 (43:51):
Okay.
Speaker 1 (43:52):
So Angostura Bichauds , all these bitters that we have
that used to be the tonics thatyou would take for digestive
health.
The category is called a Basqueliqueur and it has those two
axon dots above the A.
Speaker 3 (44:07):
Okay, you didn't know what it was.
Speaker 1 (44:08):
Yeah, but there's, there's another, maybe it's
specifically for Sweden.
Speaker 3 (44:11):
You didn't know what it was.
Speaker 1 (44:12):
Yeah, but there's another maybe it's specifically
for Sweden Type of Swedish drinkflavored with anise and
wormwood, introduced in the1930s, long produced by
Chicago's Carl Jepson Company.
I thought Malort predated the30s because Malort survived
Prohibition, because nobodycould believe was people would
actually drink it for pleasurewell, true story and, and so
(44:35):
they survived prohibitionbecause it was sold as a as a
digestive aid so it literallytranslates to moth herb, because
the herbs that are in it theywould use as an anti-moth
repellent how you're drinkingmoth balls.
Speaker 2 (44:49):
I haven't found a mixture for mothball concentrate
yet.
Speaker 3 (44:53):
I gave a girl a shot of Malort last night for her
birthday.
Speaker 1 (44:57):
Didn't go well.
Speaker 3 (44:59):
She was a couple.
Speaker 1 (44:59):
Roses, lime juice and Bailey's Three wise men.
Speaker 3 (45:03):
She was a couple of Patron shots in already Like
this group comes in.
I don't even know what a 21 gunsalute is 21 shots On your 21st
birthday.
Speaker 1 (45:09):
You do 21 shots across the night.
Speaker 3 (45:10):
When you get to 21, well, that's if you haven't,
that's foolishness and make sureyou're not going to go home and
puke in your sleep and die.
Speaker 1 (45:16):
Somebody hooks you up with a cement mix roses, lime
juice and bailey's irish creambut it's two separate and you
put them in your mouth and youswish them around and it curdles
in your mouth, grosses you out.
You're guaranteed to go puke.
But then what happened?
Is you safeguarded yourselfbecause you puked up so much of
the alcohol?
Okay, for everyone listening,I'm just going to suggest not
drinking 21 shots in a day ever,it's not something I mean.
Speaker 3 (45:40):
This was back in Gen X days, buddy.
Speaker 1 (45:42):
Gen X days.
We were the feral ones thatwere left to improvise on our
own.
Speaker 3 (45:46):
This is not this millennial shit.
Speaker 2 (45:48):
Disclaimer us here at Dial the Wild does not want you
to go home and poison yourselfor same drink things to yeah
well, this has been life life'stoo short lightning, but I've
got an autism walk to get totoday like a creeper gotta go,
gotta go walk for the autismkids.
Speaker 3 (46:07):
And then we got you gotta plug for that as much as
you can.
Right now Caleb's got musictrivia Music trivia tonight.
Fundraiser for the animalshelter.
Speaker 2 (46:14):
I've got music trivia tonight, Fundraiser for the
Bushnell fire department.
So I'm going to wrap this uppack up and offset the stories.
Speaker 3 (46:25):
If I didn't have to clean and set up and everything,
today I would be going to theautism walk to support.
Speaker 2 (46:30):
But someone's got to run your business, yeah
unfortunately, that's me andthis is bullshit damn it.
I'm so upset with beingsuccessful and making money I
just, I just hate having to comedown here and eat food and
smoke cigars and best part ofthe week.
Speaker 3 (46:50):
There you are, do?
You didn't even mention what wehad for breakfast today hey,
walk through it, luke.
Speaker 2 (46:57):
He tells it so much better than I do he does sunny
side up.
Speaker 1 (47:00):
Fried duck eggs yes, venison back straps grilled over
charcoal.
Yes, armadillo eggs, butinstead of using barbecue sauce,
we glaze them in a mixture ofmaple syrup bourbon and butter
Explain the armadillo egg.
Speaker 2 (47:14):
So an armadillo egg is you take a.
Speaker 1 (47:17):
Some people use a whole jalapeno.
We used half jalapenos and youseed them and vein them and then
basically pack it full ofsausage and wrap it in bacon.
Yes, and then it gets cooked onthe grill that way and then
glazed up.
Yes, and then my wife madehomemade bread For toast, and
then my wife made homemade breadfor toast.
We had toast steak and eggs,but just taken up a notch.
Speaker 2 (47:36):
I like it several notches.
Speaker 1 (47:39):
It was delicious several notches, alright.
Speaker 2 (47:44):
Well, I'm going to head out of here.
Thanks again for conversation.
Whiskey, cigars, conversationor lack thereof it's always a
pleasure having you.
Speaker 3 (47:56):
We need to do this more often okay, peace out amz.
We'll see you next time.
Snatch the movie.
Yeah, I'm glad you specifiedthe movie.
Speaker 1 (01:04):
That definitely sounded like a thing, to me.
Oh yeah, Ethically wrong.
Speaker 2 (01:13):
What are we starting today with?
Speaker 1 (01:16):
I'll tell you the question for me.
Speaker 2 (01:17):
So we just had the we did our Scotch adventure last
week or last week, week before,Okay.
Speaker 3 (01:24):
I'm halfway through this shelf and it is.
Speaker 2 (01:27):
Caleb's having a day.
Speaker 3 (01:28):
Okay, oh no, we're into this now.
I feel like it's all dismissed.
You want to know?
Speaker 1 (01:36):
how to get to the Olympics, have such an attitude
that losing is not an option.
That your buddy's 200-bottleselection of whiskey can be made
into the very back corners tofind one weird bottle.
Dude, give it up.
No, get me a headlamp.
That's where we're going.
You have two.
Speaker 3 (01:58):
That wasn't in the Olympics, that was at Worlds.
Speaker 1 (02:01):
I stand corrected, not the Olympics, the Worlds.
That's what I put on the floor.
That's what I put on the floor.
That's what I put on the floor,not that one, the one that says
Bowman, the one that saysBowman Brothers.
Speaker 3 (02:16):
It says Isaac Bowman, not Bowman Brothers.
Oh, it's Bowman Brothers.
Speaker 1 (02:21):
I do and did you see a benchmark?
Speaker 2 (02:27):
Yes, right here it looks almost like a a jackpot,
believe it or not, caleb's theuh bartender of the he gave you
a look like you were about toget mike slapped well, you're
technically the bartender.
Speaker 1 (02:40):
He's the bar owner oh no, oh, that's caleb making a
point.
Mixologist.
There's a difference.
Speaker 2 (02:49):
Alright, so cigars Now we got a pair.
You want something sweet?
Yeah, let's go.
Is this on?
So?
Speaker 1 (02:56):
I can talk trash.
Speaker 3 (02:57):
Yeah, the five pack above the blue.
Speaker 2 (03:02):
We got the, then I can chuck the mic.
Speaker 3 (03:03):
Okay, luke, the five pack above the blue human
character.
We got the Okay and then I canchuck the mic in.
Speaker 1 (03:06):
Yeah, okay, okay, you can chuck the mic in right now.
I thought we had a cigar.
Speaker 2 (03:09):
Luke, what am I looking at here?
So that is Benchmark.
Speaker 1 (03:13):
Bondage oh, it has some tobaccos.
Yeah, benchmark is.
Speaker 2 (03:16):
Do I need to run up and grab a glass?
Speaker 1 (03:29):
No, we got glasses down here.
Um, you're not running up thosestairs, you're climbing up,
maybe.
Sorry, go ahead.
Benchmark is, uh, theaffordable selection from
buffalo trace.
Um, I believe it's at the sameline.
Uh, the same, because they havelike three different mash bills
.
I believe it's the same mashbill as stag, but I'm telling
you, if you put this out thereon the internet, some
know-it-all asshole is probablygoing to grab you right now.
Let's not kid ourselves.
Buffalo Trace is affordable,just not in Macomb In the
(03:52):
hinterland.
Well, I was legit in NapaValley grocery store, where
everything is super expensiveand Buffalo Trace was $23 on the
shelf.
Speaker 3 (04:01):
I get liters for like $26, $27, I think.
Speaker 1 (04:04):
Yeah.
No, it's and then macomb islike oh 45 yeah, limit limit one
yeah I'll just yes we arepairing this with a what here?
Speaker 2 (04:18):
what's the?
Speaker 1 (04:19):
tobacco, I believe the correcto all right, I can.
Speaker 3 (04:22):
Corretto.
Not quite as good as the bag ofspecial Taffy Conleche.
Speaker 1 (04:27):
I'm going to save this for the drive home.
Speaker 3 (04:29):
Very good.
Speaker 2 (04:31):
And open this now.
Caleb is not smoking his PVCcigar this week, just to your
left.
Speaker 1 (04:36):
Travis.
Just to your left, there is acigar cutter, and if you notice
it'll look like a cat eye.
The cat eye one cuts a V-cut.
Speaker 2 (04:45):
Yes.
Speaker 1 (04:46):
And then the regular circle will cut a straight cut.
The blade swings on an arc, soit actually cuts a little more
than a regular straight cut.
Wow.
Speaker 3 (04:57):
You're going to understand this week why I smoke
the bigger cigars to yourlittle.
Speaker 1 (05:00):
Yeah, yeah, herbert you want the little cat eye.
No, I, what the fuck?
Yeah, yeah, herbin.
Speaker 3 (05:07):
I like the little cat .
Speaker 1 (05:08):
No, I like the bitch Okay.
Speaker 3 (05:10):
Well, I don't have a fancy cigar cutter in my sous
vide man cave.
Speaker 1 (05:14):
We'll get you one.
We'll get you one.
It'll probably be your birthdaygift.
Speaker 3 (05:19):
When am I going to get my sous vide machine?
I still never had one.
Speaker 1 (05:22):
Listen, I keep coming up with cooler shit than a sous
vide machine.
I still never had one.
Listen, I keep coming up withcooler shit than a sous vide
machine.
You're just going to have toaccept that Right underneath the
thumb.
Right there, there you go.
Yeah, you.
That's the difference betweenbeing my age and the age of you
(05:46):
guys is.
I see you having problems and Itell you how to fix it, instead
of giving you crap about it.
Why don't you do that with me?
How old are you, travis?
Speaker 3 (05:56):
37 you're all gen x baby you're all gen x baby.
Speaker 2 (06:05):
You're all the generation I'm the lost gen,
you're all millennials in mymind.
Speaker 3 (06:12):
Uh I'm gen x and you need to remember that I was
raised by some very old schoolpeople so I got raised pretty
hard for gen x yeah, you'reyou're a millennial.
Speaker 2 (06:19):
On my book, my favorite line is anybody who's
given millennials shit needs toremember that in the 70s you
guys put shag carpet overhardwood floors.
I'm real gen x, especiallymillennials listen, we were
raised feral.
Speaker 1 (06:35):
We were trying to survive off of garden hoses and
whatever we could gather.
So we are.
We are a little bit moreresourceful than most people and
totally willing to get by onnext to nothing.
That was just a Colchesterthing.
Speaker 3 (06:47):
And then we had the clay pits.
We go out to clay pits andclimb around.
Speaker 1 (06:53):
Yeah, colchester and the clay mines yes.
Speaker 3 (06:56):
Where we play.
Speaker 2 (06:58):
And here we are Having a coffee.
Speaker 3 (07:01):
It's official, I may not be able to be killed Having
a coffee flavored cigar.
We had this talk on podcastbefore having a coffee.
It's official.
Speaker 2 (07:04):
I may not be able to be killed having a coffee
flavored cigar.
We had this talk on uh podcastbefore um, not the st patty's
day, before, I think thenovember show as jess was trying
to explain that you are acertified ninja, therefore you
can't get sick.
And then the other guy was justlike is that is a thing?
Like people can't get sick ifthey're ninjas?
(07:25):
She goes, have you ever seen asick ninja?
We kind of stopped theconversation after that.
You got to give her that.
Speaker 1 (07:31):
That's a solid argument you usually don't see
ninjas, though so.
That's not the point.
It's sort of like I tell mywife all the time I'm the best
husband she's ever had.
I thought you were supposed tocut your face off if you're
(07:51):
seeing.
Never mind the fact that I'mthe only husband she's ever had.
That's not my point.
Speaker 2 (07:54):
So here we are and luke is my favorite friend with
a cigar room.
I'm his only friend with acigar win by default.
We got luke here again.
We're in his cigar room stillwinning we got caleb here, still
being a smart ass.
Yeah yeah, and we're joined byAndrew today.
Speaker 3 (08:06):
Hello, hello, he says , also known as the man, the
myth, the legend.
Speaker 1 (08:11):
Dr Mixology.
Speaker 2 (08:13):
Dr Mixology yeah.
Speaker 1 (08:15):
Is that your alter?
Speaker 2 (08:15):
ego, or is that just like your brand?
Speaker 1 (08:19):
It's kind of an alter ego.
It turned into a brand.
It started as an alter egobecause I have a doctorate and
I'm a leadership professionalbut I really enjoy the crafting
of drinks and so it just friendslike started calling me Dr
Mixology and it kind of stuck.
Born and raised in Macomb areaI was born in Macomb.
(08:42):
Born and raised in the Macombarea.
I was born in Macomb.
I was raised in centralIllinois but spent most of my
weekends in Macomb out at theold family farmstead.
So I guess I'm a local boy, youcould say.
My ancestors moved here fromKentucky in 1836, and I'm still
living on that piece of property.
Speaker 2 (09:03):
Nice, caleb, where was your family in 1836?
And I'm still living on thatpiece of property.
Nice, caleb, where was yourfamily at 1836?
Speaker 3 (09:12):
Debtor's prison?
No, no.
When was Wild Bill Hickok shotin the back?
No, seriously, wait for this.
Speaker 1 (09:17):
Wait for this, I don't know.
I'm Googling this shit rightnow.
That was late 1800s, I believe,because the person who shot him
in the back was a mccall, which?
Is my mom's side of the family,shot august 2nd 1876 birthday
of our country.
Speaker 2 (09:40):
Signing of the declaration.
Speaker 1 (09:41):
It wasn't mccall that shot him 1876, not 1776 I said
the birthday dude, right thebirthday 100 years, the bird day
it was 100 years of america andthe first day that a descendant
of caleb had ever stepped offthe boat and the first thing he
did was it only took 100 why now?
Speaker 3 (10:01):
now, what do you know about Wild Bill Hickok?
Speaker 2 (10:05):
Not near as much as you do, I'm guessing.
Speaker 3 (10:09):
I found out that it was potentially one of my family
members that shot himCompletely by random, because
Wild Bill Hickok is responsiblefor my favorite poker hand in
history.
He always he'd play poker andhe'd always make people angry,
so he'd always sit with his backto a wall facing the door.
(10:30):
Well, when he got shot in theback, he sat with his back to
the door the one time.
The one time, I think I've heardthis Guy came in, shot him in
the back, which would happen tobe my relative, Not not the most
noble of what he used to do it,but kind of get the job done
somehow, I guess.
(10:50):
And he was holding aces andeights, dead man's hand.
That's why aces and eights iscalled dead man's hand.
Speaker 1 (10:54):
As this hits the internet, there's some
descendant of Wild Bill Hickok.
Right now that's sharpening aknife and just pausing.
Speaker 3 (11:01):
Where the hell is this guy?
This is going to go this way.
I am having a great day.
Now let's do this.
Guns, knives and a ninja Wait,I have all those things, though,
right.
Speaker 2 (11:16):
What's he got.
He got all those things youconfiscated from that dude at
the bar.
Remember what was he?
Speaker 3 (11:22):
Grote, grote Pocket knife.
Speaker 1 (11:26):
Who, again and Fast, is on the wrong syllable.
Is it Grote or Grot I?
Speaker 2 (11:31):
don't know, I am Grote.
Speaker 1 (11:34):
I am.
Speaker 2 (11:34):
Grote.
I always thought it was.
Speaker 3 (11:36):
Grote.
I thought it was Grote, butmaybe I'm saying it wrong.
Speaker 1 (11:39):
If only we had computers in our hands.
I don't, the bastard stepchildof all knowledge held in a three
by seven rectangle in my hand,and all I have to do is ask it
what is the proper pronunciationof the word garage?
Speaker 2 (11:59):
no, it's not garage garage no, not garage.
Speaker 1 (12:04):
It just keeps wanting to do it.
Speaker 3 (12:05):
Hold on I think we're having to type it in.
Use your fingers.
You need an iPhone.
What do you call?
Speaker 1 (12:10):
a cable used for choking a person to death first
off, they mispronounce a lot ofwords.
Speaker 3 (12:20):
Look at the look at the.
Speaker 1 (12:21):
No, it said it garage .
You didn't even hear it, I did.
Look at the the way it'sspelled.
Yes, definitely Garote.
G-a-r-r-o-t-e Garote.
I'm not arguing that you'rewrong.
I'm just saying that.
Speaker 2 (12:37):
We had a thing on the website for a while supporting
your run for.
For what was it?
Mix uh?
No a magazine you want to talkabout that?
Speaker 1 (12:50):
I was.
I was actually still looking upthe.
Let me pause this, sorry, I waslooking oh, you were doing the
groat.
Speaker 2 (12:58):
I'm stuck on the groat man.
Yeah, I wasn, I wasn't evenpaying attention.
Speaker 1 (13:00):
So yeah, it was one of those weird online contests
and I learned a lot about onlinecontests at that point.
Well, no, it was interesting.
I had to block almost 20 peoplebecause it was, you know, I put
it on my Facebook page and myInstagram.
And I say I put it on myInstagram.
I don't understand Instagram.
(13:21):
My daughter runs it for me and,uh, and about 20, over 20
people were contacting me tolike, buy votes, and so I don't
know if the people and thisisn't like sore loser thing but,
um, you know, everyone thatvoted for me in Macomb was
voting for me.
It was a contest.
(13:41):
Uh, just basically about acontest.
Just basically about it was afundraiser for one, which was
nice, and it was to create.
Eventually create, it was tosponsor.
I believe it was a Mezcal Idon't remember the brand and I
had a great drink picked out Iwas going to do, but I didn't
make it far enough to actuallyget to that level.
(14:02):
But it was fun and it was fun tosee the town rally around me
and actually my Pacific friendsmost of my life's been spent in
the Pacific Islands and to seethem rally around it.
It was a lot of fun, but theinteresting thing was just to
see that there's a wholeindustry out there in the
Facebook cyber world, cyberworld, whatever of people that
(14:24):
will will buy you votes forthese different contests.
Um well, no, no, I'm.
I think it's.
It's not so much about thecigar room full of whiskey as it
is that, like one of the one ofthe female competitors that was
up against him was a full-timebartender right but because she
was very attractive, she had alot of followers that probably
(14:47):
really weren't even followingher because she was necessarily
an amazing bartender.
I'm not saying anything abouther skills, I don't know right,
but you know it well.
It was a, it was aself-described dive bar, and but
you know good for her.
Speaker 3 (14:59):
So she listen.
Speaker 1 (15:00):
Dive bars are the best well, I mean, yeah, the
ritz is the best dive bar of allit, it is, I will.
Speaker 2 (15:10):
They have metal there , I've been told yeah, they get
the guy who runs.
Speaker 3 (15:14):
It's uh like a ninja no, the guy who runs the metal
shows oh yeah, he's like my bestas a dive bar.
Speaker 1 (15:21):
that changes everything for me, cause when I
think dive bar, I think like thekind of place where you can
like really witness a fight.
Speaker 3 (15:27):
That's hole in the wall You're waiting to get
stabbed, we're like we're like anice dive bar.
Okay, Fair enough.
Speaker 1 (15:33):
Fair enough.
I watch enough of John Taffer'sshow that, yeah, the nice,
there is an art to a dive bar.
Speaker 3 (15:40):
Yes, there is.
Speaker 1 (15:41):
There is and I'm not being facetious with that and I
would say the Ritz is the kindof place you could say, because
when you say dive bar it doesn'thave to mean dirty and gross,
it's a place you want to go andhave a beer.
Speaker 2 (15:56):
Yeah.
Speaker 1 (15:56):
You want to go and have a you know a couple of
cocktails.
Speaker 3 (16:05):
I shouldn't say cocktails, a couple of drinks
with your friends.
No, I wouldn't call themcocktail.
Get cran and vodka.
It's not a cocktail.
Speaker 1 (16:08):
Disrespect I think it's like jack and coke kind of
places.
But you know, I always thinkwhen I think dive bar, I think
like saturday warm weather andlike doing some shenanigans shit
.
You probably shouldn't be doinglike getting half liquor with
your buddies and trying to stealsome shot glass or a beer mug
(16:30):
or something, and you, you and Ihave different life experiences
yeah fair enough threats, yeah,but what I?
Speaker 2 (16:37):
what I like about the ritz is you still take care of
your local clientele at the barand we can still go upstairs and
do our shenanigans absolutelyand nobody's disturbed
absolutely so.
Speaker 3 (16:48):
It's always.
It's fun having theintermingling of the different
groups when it gets, when you doit right, it ends up being way
more fun than just having one ofthe others.
Speaker 1 (16:59):
So I think to be a true dive bar.
They, the owner's, got to be atrue dive bar.
Speaker 3 (17:03):
The owner's got to be a dick.
Speaker 1 (17:04):
They tell you to pound sand on certain orders.
You walk up and you're like,hey, I'd like a white Russian.
And they're like what are youtalking about?
In what world is a whiteRussian anything other than a
dive bar?
Speaker 3 (17:18):
cocktail here we go.
Speaker 1 (17:22):
I'm not trying to be rude on that no, I'm just saying
Don't stock all the like.
They wouldn't stock cream.
They're not going to stock thecream, so it's a good chance.
You're going to get shut downon that, okay, or there's going
to be a college student behindthe bar.
You're going to have to showyour phone to to make a beverage
.
And you can flip the script onthat.
(17:43):
I, I remember this.
This guy comes up to the bar.
He actually saunters up likehe's a cowboy oh, now, it
doesn't make it good and anddoesn't you know, there's no
please or there's no politenessin anything saunters up to the
bar like he's a cowboy.
He says give me a shot offireball.
Well, all right, andrew's.
(18:11):
And I'm like well, it was yourthing.
What I said to him was I Ididn't even look up.
I was actually making a realcocktail at the moment.
I didn't even make eye contactwith him as I was making it and
said would you like that?
In a sippy cup, an old boy wasabout ready to rip off his chaps
and getting a real ass kick.
And god, no, it's like youorder fireball.
It's not even whiskey.
Yeah, were they assless?
It's, by definition, all chapsare assless.
Speaker 2 (18:33):
Was this the kind of cowboy that just stepped out of
his?
Oh, he wasn't a cow he was,just he was they just step out
of his honda civic and wantedsome fireballs that drives me
nuts.
Speaker 1 (18:42):
I'm sure he stepped out of his jacked up.
I was going to say Ford 150.
That'd be a real truck.
I'm sure he stepped out of hisDodge that was jacked up Easy.
Speaker 3 (18:50):
What are the people taking shots at me for today?
Speaker 2 (18:54):
I'm not taking shots at anyone.
Was that the Honda Civic thing?
No, no, the Dodge thing.
My last vehicle was a Dodge RamI have a Dodge Ram right out
front, 2500 with 11 inch lift.
Speaker 3 (19:06):
It's not jacked up though 11 inch lift and 38 inch
tires.
That was my last vehicle.
There he is.
Speaker 2 (19:14):
I was really hoping you'd tell me that Orange car
was a.
Honda.
Speaker 3 (19:17):
Civic.
Speaker 2 (19:18):
And you've got a cowboy hat at home.
Speaker 3 (19:20):
I do not own a cowboy hat, nor would I ever wear one.
Speaker 1 (19:23):
The thing that is so frustrating about living in this
area is how many people arewalking around with, like all
the Western wear on and theircowboy hats, and if you've ever
been out West like really outWest, like where they still have
rodeos on a regular basis, likein Wyoming where I lived.
Speaker 3 (19:37):
Yeah, Wyoming, Montana, the Dakotas, I mean.
Speaker 1 (19:38):
Montana, the Dakotas, like places where you know
ranching is a real lifestyle.
And then you come back here toIllinois where, like somebody
owns like 12 head of cattle ontheir corn farm and they're
wearing cowboy hats and they'venever even ridden a horse.
One of the guys when I livedout West, one of the guys said
uh, if you ain't never wore thespurs, don't ever wear the hat.
Hmm, I think that reallydefines it.
(20:03):
If you've never actually beenon a horse and driven cattle,
what business do you have to bewearing cowboy gear?
I believe the expression Ialways heard was all hat, no
cattle, yep Wannabes.
And don't get me wrong, I'm notsaying there isn't real country
boys out here, because thereare definitely some guys that
are still killing ground andstill making a living off of
(20:23):
farming.
It's a look and if you want todo that great, go for it.
Speaker 3 (20:27):
That's your style.
That's awesome.
Speaker 1 (20:28):
That's your style.
And this guy wasn't wearing acowboy, so I shouldn't even say
cowboy, but he just sauntered uplike he was in a John Wayne
movie and it's just like are youkidding me?
You're not even orderingwhiskey, you're ordering candy.
Give me some of that there.
Fire, give me a shot, fireballhey, fireball is phenomenal.
Speaker 2 (20:49):
And if you've got it, and if you've got it in a
little plastic bottle evenbetter.
Speaker 3 (20:52):
You know that's two different recipes for fireball
between the US and othercountries.
Oh.
Speaker 1 (21:00):
I don't doubt it.
Well, because of the red dye isa carcinogen.
Probably also because it'ssugar-cut.
Speaker 3 (21:05):
Well, it was the red dye In the US.
I believe it had propyleneglycol in it.
Yes, yeah, which is, you can'thave it in Europe.
You couldn't sell it in Europe,yeah.
Speaker 2 (21:17):
Ah, propylene glycol?
No, it's not.
Speaker 1 (21:18):
You know, it's not actually whiskey.
They got sued for puttingwhiskey on it because it's not
whiskey.
Speaker 3 (21:24):
It's a malt beverage with alcohol added to it Two
different recipes Also.
One was the malt the crap youwere getting.
The other one was the whiskey,but they were selling the other
stuff, making it look like itwas the one, yeah.
Speaker 1 (21:46):
So I actually, I actually gave John Wayne, um,
well, well, I, I gave him a.
You know, I, I you know Ididn't want to make a problem.
I made a joke out of it.
But I said you hear, you knowwhat?
I actually have my own cinnamonwhiskey that I've made.
Would you like to try some ofthat?
And I?
Speaker 2 (21:56):
that's where I take it's probably a better way to
approach the situation ratherthan yeah, hey, john wayne,
don't drink that shit.
That is a pure gentlemanapproach to it.
Speaker 1 (22:05):
I could give you the bs you want, or I could show you
what might actually besomething even better than you
ever knew existed and that'swhat I hope I did, and so I I in
response to fireball.
Last year I took some larceny,which is I know it's an
inexpensive bourbon, but it'sactually one of my favorites.
I think it's a good go-tobourbon.
(22:25):
I soaked it with cinnamonsticks for about a month, along
with a bunch of Thai chilipeppers that I had grown and
amped up the heat and amped upthe heat, and then I made a
cinnamon syrup and added some ofthat to it, just to give it not
not like a fireball sweet, butjust a little bit of sweet.
(22:45):
Take the edge off, and it'sthat to me is a really good
spicy cinnamon whiskey.
Yeah.
Speaker 2 (22:54):
And it's actual whiskey.
And it's actual whiskey.
Speaker 1 (22:56):
See, that's my big thing is don't call it cinnamon
whiskey, don't call it peanutbutter whiskey, don't call it
whatever flavoring you're addingto it and then whiskey.
Just call it a liqueur.
Yeah, because that's reallywhat it is.
Stop calling it whiskey andcall it a cinnamon liqueur, okay
.
Well, that's just cinnamonflavored call it.
Speaker 2 (23:12):
Call it rather like a guy that just does not like.
Uh, what's what they call it?
The peanut butter stuff?
Speaker 1 (23:17):
screwball.
So I have a bottle of screwballone of my buddies got me
because when I first startedcollecting whiskey and I was up
around like maybe 30, 40 bottles, it was all the shelfer stuff.
Because I, you know, you got totry the shelfer stuff when you
first get started into a whiskeycollection.
And he was like I don't knowwhat else to get you because you
pretty much have everythingelse.
So I got you this and I waslike, oh, thank you and
(23:38):
instantly.
I know I'm not gonna like itBecause I pretty much just drink
straight Whiskey.
I'm not real big into a lot ofcocktails, the flavored stuff.
Speaker 3 (23:48):
And it makes a mean adult Peanut butter milkshake
though.
Speaker 1 (23:52):
You know that's.
The thing is that once youstart thinking about all these,
Sweetened Cocktail beverages,where you're like using a
blender or adding cream.
Now, all of a sudden, it becomesreal valuable.
Let me tell you what screwballsubbed in for vodka and white
Russian.
And here's the thing withscrewball Nobody saunters up to
the bar to order a shot ofschool.
(24:13):
But if they do, they're notsauntering up, they're just.
They just want to shot ascrewball because it's being a
part of whiskey.
There's not an attitude thatgoes with it.
We have different clientele.
Yeah, we definitely do.
Not enough to know to call it ascrewball.
Just to stop that, becausewho's going to walk up and be
like oh partner, I need a shotof screwball.
So for your listeners here,here's something you want to do
(24:38):
a shot of screwball.
Put about a quarter ounce ofpomegranate juice in there and
it'll taste like a peanut butterand jelly sandwich.
So you're welcome, I'm notlying.
I would probably drink that allday.
Yeah, no, it's.
Speaker 2 (24:50):
I mean, there's nothing and there's nothing
wrong with Just eat a loaf ofbread while you're doing that
and, like you say, there'snothing wrong with fireball in
terms of a flavor flavor.
Speaker 3 (25:00):
Well, there's lots of wrong with Fireball in terms of
your health, but there'snothing wrong with Fireball.
It's like a peanut butter.
Yeah, it's like the.
Speaker 1 (25:08):
You can use it to make good drinks.
We had just cases of Menage aTrois and it was like a deep
sweet wine.
I'm trying to remember the.
It was actually tiramisu, butit had a really berry flavor to
(25:28):
it.
On the back of the bottle itsays blackberry, vanilla and
custard, and that's the firstbottle of wine I've ever bought
where the description on theback was like realistic to what
it actually tasted like, and sowe did that.
We added half and half ofpeanut butter whiskey screwball
and a half of the tiramisu andit did taste like a PB&J.
Speaker 3 (25:50):
Interesting.
Andrew's also a coffee snob.
I'm a coffee snob in adifferent way.
He loves his espresso.
Speaker 1 (25:59):
Yeah, so that background noise?
Speaker 2 (26:00):
apologies, apologies, but the espresso is being made
but did you listen to the lastepisode that we did?
Speaker 3 (26:07):
I listened to it and a bunch of my employees and a
bunch of my friends all listenedto it and said they thought it
was one of the greatest thingsthey've ever listened to well,
wait a minute.
Speaker 1 (26:14):
Wow.
Your employees said that yourpodcast.
My employees greatest thingthat my employees don't like.
Speaker 3 (26:18):
wow, my employees don't like me.
Wow, my employees don't like me.
Speaker 2 (26:22):
By the way, boss, can I get next weekend off?
Speaker 3 (26:24):
My employees don't like me, that podcast was great.
Nor would they.
Nor would they pass up anopportunity to make fun of me.
Speaker 1 (26:31):
I'm just glad that all the ball breaking is going
down on somebody else this weekinstead of me.
Speaker 3 (26:36):
I host you, mister.
I was pretty sure yours hadenough.
Speaker 1 (26:39):
That's a fantastic story.
Speaker 3 (26:41):
Thank you, caleb.
People said they listened to it, they really liked it, they
thought it was just fun and theythought they learned a lot from
it.
What could Luke.
Speaker 2 (26:51):
Luke was the teacher that day.
Okay, luke was the teacher thatday.
Yeah, because you had me tryingthe.
Speaker 3 (26:57):
The scotch and the whiskey yeah.
Speaker 2 (26:58):
We walked through the scotches a bit.
Yeah, we walked through thescotches a bit.
Speaker 1 (27:02):
When did you get into bourbon, luke?
Okay, so the funny thing is Iwas brought up by a scotch
drinker.
My dad was the kind of guy towhere, when I was a kid, when
people got him a gift, theybought him a bottle of
Glenfiddich Single Malt.
So just because I wanted to belike my dad, when I hit drinking
age, I started drinking scotch.
I never really liked it.
I hit drinking age, I starteddrinking scotch.
(27:23):
I never really liked it.
I had to have been probably inmy late twenties before I ever
actually like really enjoyedscotch and started buying really
nice bottles of scotch.
I always have, like you know, abottle of Glenfiddich 15 or
something, maybe two or threebottles of whiskey around at any
given one time.
And then about three years ago,when I bought this house, the
summer that I bought this house,I met Andy and he's like you
(27:44):
know, you really should trybourbon and I'm like you know,
I've tried before, I justhaven't really.
yeah, and it was like threemonths later I have 50 bottles
was it?
Speaker 2 (27:55):
was it like an eye-opening thing with bourbon,
kind of like you did with me andscotch?
Because?
I came down here and I said I'mnot a fan of scotch, it's a
little dry, it's a little bitterfor me.
He goes.
Oh, let's try some things.
Speaker 1 (28:09):
And I was like that's really good, he goes well well,
I'll tell you what it wasreally like when I was.
When I was a younger guy.
Uh, I drank jim beam, but Ididn't drink Jim Beam because I
like whiskey.
I drank Jim Beam because I wasthe property manager for 110
acre facility and, uh, I was allalone most of the year.
(28:29):
So I owned shotguns and I owneda bow and I was deer hunting
and drinking whiskey justsounded like it was part of that
persona.
To be honest, with that.
Speaker 2 (28:37):
That's where that cowboy hat comes.
Speaker 1 (28:39):
No see, still no cowboy hat.
All right, I'll rock a ball capand I'll wear some real work
boots, but there's no cowboyboots.
There's no cowboy hat that'sever been in my collection.
I'm not about to wear that well, I mean, it's a cowboy it's.
Speaker 2 (28:51):
There's a.
Speaker 1 (28:52):
There's a hat holder somewhere in the side kiss my
ass so the thing is, the sideshave turned part of that persona
was kind of like you shouldprobably drink whiskey and I'd
even been to like some whiskeyevents like whiskey in the
winter down in st louis, andthen andy's like man, you really
need to try good bourbon.
And when I tried good bourbon,and when I said good bourbon, I
(29:14):
just mean like some of thedecent shelfers, not even like
the like hard to find or likeyou have to really work to
collect the kind of stuff, justlike uh buying uh larceny or
getting a bottle of uh maker'smark.
And the damnedest thing is,early on I latched on to wild
turkey.
Still to this day, wild turkey101.
Speaker 2 (29:33):
As far as I'm concerned with an old-fashioned
I, my buddy eric.
Uh, he's gonna make the tripover one of these days.
He's a big whiskey guy, but hisgo-to for old fashions has
always been the Wild Turkey.
Speaker 3 (29:46):
If only you knew somewhere to take him that had a
lot of whiskey that he couldtry.
Speaker 1 (29:51):
I'm going to tell you , if you.
Speaker 2 (29:53):
Yeah, Eric, you would hate it here.
Speaker 1 (29:54):
If you want to try one of the most amazing old
fashions you've ever had, get abottle of Rare Breed.
It's even better if somebodygives it to you for Christmas
because they love you that muchand then you put it in a deep
freezer, All right.
The thing about rare breed.
I don't know why this happens,but when you get it down to like
sub freezing temperatures itlooks thicker, it pours out of
the bottle like maple syrup andthen make that into an old fash.
Speaker 2 (30:18):
I think you were saying that last time.
Speaker 1 (30:19):
Yeah, probably I think you were saying that last
time yeah, probably it is therichest most like wow factor
old-fashioned I've ever hadwithout adding like smoke or or
fancy cherry liqueur or any ofthe other stuff that I know and
and it might do to really knockgaleb looks so confused right
now I've I've had rare breed andI don't understand his love for
it.
Speaker 3 (30:39):
It was like trying to swallow a rock.
Speaker 2 (30:41):
It's coming from the guy that made me try Malort.
Speaker 3 (30:46):
I don't drink, but I do one shot of wild turkey on
special occasions Wild turkey'sfine Birds.
Whatever I do it birds I do itbecause nobody's going to ask me
to do another one.
He's too maniacs.
Yeah, I don't remember what theoccasion was, but we got a
bottle of rare breed it might'vebeen my birthday or something
(31:08):
because we're going to do it'swild turkey, so it fits my rule
and it was like trying toswallow a rock.
It my body said.
Speaker 1 (31:17):
My body said no, that's because it's barrel proof
, but it's beyond barrel proofbecause wild turkey barrels at a
lower entry proof than a lot ofother distilleries.
So the way that they increasethe alcohol content in their
whiskey is by moving it aroundthe rickhouse to different
places, where they know that thewater will actually permeate
(31:37):
through the wood faster than thealcohol, leaving behind the
alcohol and concentrating it.
And so what you end up with isa very deep, rich flavor, which
you also end up with some rocketfuel proof.
It's like 116, 116.5 orsomething like that.
So your body should tell younot to swallow it.
It is essentially, at thatpoint, an industrial solvent.
(31:58):
Well, and that's where yourpoint of adding a quality sugar
cube and some bitters and an icecube takes it down to a level.
And the people that come in andorder like a high-end bourbon
on an old fashioned I, I, I,I'll always make it.
And in and order like a highend bourbon on an old fashioned
I, I, I, I'll always make it.
And if it seems like a personthat I can engage in a
(32:19):
conversation with, I will try totalk them out of the high end
Right, which is not somethingprobably the proprietors
appreciate, because you'retalking to somebody have a
higher money, but I would ratherhave somebody have a quality
drink.
When you take a high, high-endbourbon and you add a sugar cube
and ice it down, you know putbitters, all that you are yeah,
(32:41):
and so whiskey rare breed isperfect for that.
His suggestion is you take aglenfiddich or, I'm sorry, glen
can glass and you pour the thehigh proof liquor or high proof
whiskey, whichever, whicheverone it is, be it your rare breed
or a stag or whatever, whenit's that high you need to do
something to kind of bring itdown a little bit.
(33:02):
And I mean, some of the bestwhiskey snobs in the world will
tell you you're really meant toadd a little bit of water.
So I seen Eric White one timeput rare breed in a glass and
then put in one of those likemass manufactured ice cubes, the
one that looks almost kind oflike a little tube okay, down in
the in the in the glen cairn,and then put a whiskey topper on
top of it and let it sit untilthe ice cube was completely
(33:25):
melted.
Now, at this point you've addeda little bit of water, you've
chilled it down and it reallyreally does.
For rare breed especially, itreally does improve the drinking
experience.
And personally I like my rarebreed on a big-ass rock, like I
got one of my ice cream traysand it makes like a two-inch by
two-inch by two-inch cube.
I'll put it in the glass andI'll pour some rare breed in
there.
I'll let it sit for a minuteand in my opinion it actually
(33:48):
makes it creamier and in themouthfeel it feels creamier.
Speaker 2 (33:52):
Well, this is what I really enjoy and respect about,
uh, the bourbons and thescotches and stuff like that is
an even high-end beer or wine.
For me is, especially whenyou're talking about um on the
website that you were trying toget votes for and stuff you're
trying to create like anexperience.
You're not just trying tocreate a drink or trying to a
(34:14):
shot or trying to get somebodyto pound as many as they can.
It's just like here's this,take it in, tell me what you
like about it.
If you like it, you should trythis, this and this.
Speaker 1 (34:24):
If you don't like it, tell me what you do like and
we'll find something around thatpiffy, that bowman brothers,
and that's what I love aboutdoing the mixology alter ego
stuff is just having theconversations with people and
I'll make things for people totry.
I've gotten last couple years Igot really into fat washing
(34:49):
scotches and bourbons withdifferent kind of fats, bacon
and butter and coconut and otherthings really into fat washing
scotches and bourbons withdifferent kinds of fats, uh, you
know, bacon and butter andcoconut and other things, um,
and people come in and I'll justgive them, like, a little bit.
You know, here's a sample.
I just try this, you know, andlet's talk about it.
What do you think, what do youlike, what do you don't like?
And it helps me then, craftWell, explain what fat washing
is, cause anybody who'slistening right now is like well
(35:20):
, so, um, so fats can impartflavor into, um, the alcohols.
And so what I'll do is I'll like, I'll, I'll melt, uh, you know,
a good quality butter and takesome scotch or bourbon or you
know, and you pour that into it,um, let it sit for a little bit
and then I'll put it in thefreezer.
So then the fat will harden andI can just pull it out and
what's left then is an alcoholthat's been infused with the
(35:44):
flavor of whatever fat you'veadded.
So, like, my daughter knowsthat I like Bloody Marys, and so
for Christmas she fat washed avodka for me with bacon, bacon
grease, and so that gave me areally good bacony flavor vodka.
You can go out, and you can.
Here's the thing too you can goout and buy bacon vodka.
You can do all these things.
Speaker 2 (36:05):
Not to interrupt, but like I'm going to interrupt,
I've got a and this goes back tothe, the flavored whiskeys and
stuff that you guys are talkingabout.
I'd rather hear it called aliqueur.
Like I am a bacon fee, like Ilove bacon on just about
everything, as most men should.
I agree with this.
Yes, but I have a bottle ofbacon-flavored whiskey that's
(36:29):
been in my fridge for almostfour years, because nobody can
really handle it, yeah, sotrying to do it more.
Why didn't you bring it?
Speaker 1 (36:40):
there's uses for it.
There's uses and I'll be honest, I don't like uh, bacon, fat
wash, bourbon, I mean people.
It sounds like the the mostmanly thing to do.
Because it's bacon, I'm not abig fan.
I'll use it in some cocktails.
I prefer the butter.
I think the butter adds thatjust sweet creamy.
Oh, that's cheating, man,that's probably like a nuttiness
(37:02):
too.
Yeah, it's very very good, and Imean then anything you're going
to put that bourbon, especiallylike a butter washed bourbon
and an eggnog.
Well, and rum, I will coconutwash rum.
Speaker 2 (37:15):
Yeah, coconut or butter.
See coconut's where you lose me, yeah.
I don't like the taste of it, Idon't like the texture of it.
I don't even like the smell ofcoconut.
Speaker 1 (37:26):
Well then, you would not like coconut washed.
Rum.
Speaker 2 (37:28):
Yeah.
Speaker 3 (37:29):
Like I don't even like If I drank.
I think I would like it notwashed around.
Yeah, like I don't even like ifI drank, I think I would like
it.
Speaker 2 (37:36):
Yeah, yeah, I like coconut.
I don't know, my bosses give mehell because my wife makes the
best meringue pie out there andthen they're always nabbing the
almond joys out of the, out ofthe tray at work and I'm like
have at her boys, you knowyou're a freak.
Speaker 1 (37:48):
You don't like coconut, I don't like coconut
and chocolate is god's gift tohuman beings.
My family.
There's the thing though.
Speaker 3 (37:56):
My palate don't like it.
Speaker 1 (37:57):
There's tons of other things to enjoy.
There's a lot of other fats youcan put in there.
I've been experimenting withdifferent fats in different
alcohols, like even chicken fatOkay, chicken.
Speaker 2 (38:07):
And it sounds disgusting.
Speaker 1 (38:08):
Here's the thing you Okay Chicken and it sounds
disgusting.
You would not.
Here's the thing you wouldn'tdrink a glass of butter.
Speaker 2 (38:13):
No, but you wouldn't drink a glass of chicken fat.
But if you find the rightcompliment for it, but if you
find the right balance.
I've got the complete wrongframe of mind because I'm
thinking Book of Eli, where he'sgot the cat over the fire and
he's getting the drippings offof it.
Speaker 3 (38:26):
You know for his lips .
Speaker 1 (38:34):
You know, for the lips.
Speaker 2 (38:34):
I've never had cat, but in the right setting.
If the world is on the brink ofdestroying itself and I need
some Carmex, I'm guessing thatcat will help If the world
didn't.
Speaker 3 (38:42):
you get yourself a cat and you let it hunt for you.
You become friends with the cat.
That cat will bring you food.
Speaker 2 (38:47):
That's kind of a different thing One mouse at a
time we're going to make it.
Speaker 1 (38:50):
Somebody once told me that in Europe, when they?
Speaker 2 (38:52):
sell rabbits.
This has gone off the rails.
Speaker 1 (38:53):
They have to sell the rabbit like in the butcher shop
, with the head on, because askinned out rabbit and a skinned
out cat look very, very similar.
Speaker 3 (39:01):
You said something about your wife making great
meringue pies.
I just want to insert this realquick.
My family has a banana creampie recipe that is like the
greatest thing why am I alwayshearing this without ever
getting to experience thisbanana cream?
Speaker 2 (39:14):
pie.
Speaker 1 (39:15):
If carly hears this, she'll be like here, take this
literally special sourcing eggsfor your breakfast and you can't
ever bring me a banana.
Speaker 2 (39:23):
You know jack that is yes because, and it comes to
light to take it back to alcohol.
Speaker 3 (39:31):
It always comes back, it's always about the base of
the cat oil.
Speaker 1 (39:36):
Banana liqueur.
Speaker 2 (39:37):
Oh my God, don't even In an old fashioned.
Speaker 1 (39:41):
I think is really amazing, and sometimes I'll make
what I call it the.
I shouldn't call it the bananasplit because I don't have
pineapple, but I'll put cherryliqueur and banana liqueur in
with an old fashioned and that'spretty.
Speaker 3 (39:54):
I just happen to have both those things at my bar.
I might have to try that, forsomebody might have to banana
liqueur man
Speaker 1 (40:00):
I back in college.
I remember doing 99 bananas.
You ever do a shot of 99bananas I don't even know what
that is.
Speaker 3 (40:05):
They still do it.
They still do it, it's justlike jet fuel.
Speaker 1 (40:07):
But I'm tell you what I still did, because it's like
jet fuel with a nice laffy taffyaftertaste and you can still
convince me to do it out of 99bananas right now it can't be
anywhere similar oh, nothing'sworth yeah malort.
I find really interesting maloI'm a big well, I'm a big fan of
amaros.
I have a big amaro collectionwhat is Okay so.
(40:30):
Amaros are Italian liqueurs, soCampari and Aperol are the two
most famous Amaros.
They're like a bar standard,but there's regional Amaros all
over Italy and each one has adifferent taste, different
flavor profile.
Some of them you just drink inlittle cordial glasses Fantastic
(40:51):
.
So I love Amaro's andScandinavian countries.
I forget the actual name.
They're not Amaro's causethat's Italian, but it's the
same kind of idea.
They have their regionalliqueurs and the.
The herbs and ingredients theyput in are quite a bit harsher
than the Italians.
(41:11):
But the Malort I'm not going tosay I like Malort, but if
someone gives me a shot ofMalort I will drink it and I
find it super interestingbecause there's a lot of flavors
going on If someone looks at meand says I like Malort.
I'm just, I just look at himcross-eyed.
Well, no, I wouldn't say I likeMalort, but it's interesting.
And to me, Malort and I'mlooking for the right drink
(41:34):
combination to figure out whatto do with Malort.
But like if you, if I give youvanilla extract, it's going to
taste like hot garbage.
Speaker 3 (41:42):
But if I put vanilla extract into something, you're
like whoa, this is vanilla, thisis delicious, and I see the
same potential for Malort, Imean, there's always I mean mean
the same thing cooking like youdon't want to eat something
that's super bitter, but theright amount of bitterness and
the right amount of foods,accents the other flavors well,
and that's the make of a classiccocktail is the balance of
(42:03):
bitter and trying to figure out,I've been preaching that- yeah
to my staff
Speaker 2 (42:07):
yeah, I don't know.
You're gonna have to tell.
Let me know how that adventuregoes.
Speaker 1 (42:11):
There's a bar in bar in Princeton that has like a
huge whiskey selection and theyhave a chili cook-off once a
year and you can be a judge.
But to be a judge you have tofill out an application.
Speaker 2 (42:18):
You were saying that yeah.
Speaker 1 (42:20):
And do a shot of Malort.
Speaker 2 (42:21):
Well, not worth it.
Speaker 3 (42:22):
I sold a bunch of Malort last night.
Speaker 1 (42:23):
Let's back up a little bit on Malort.
What do we add to old fashionedbesides a sugar cube and an ice
cube?
Speaker 3 (42:31):
Bitters, the bitters, the bitters, exactly.
And so what is Malort?
It's bitter.
Speaker 1 (42:36):
And so I there's great.
I mean, people can knock Malort.
It's been around for a long,long time.
I think it's interesting.
I think it's uh, the history ofand I again I I apologize, I
forget the name uh of the actualis not not a morrow's, but
whatever the scandinavians have.
There's many different uh kinds.
Um, I think it's a uniquehistory and unique flavors that
(43:00):
match really well in cocktails.
I just haven't figured out theright match for malort yet yeah,
you'll have to let me know howthat goes I found somebody last
night who likes malort less thanyou I the thing with malort.
Speaker 2 (43:14):
And then if you find a blend, I I mean I'm not gonna
say I won't try it, but like youwere saying, with the
old-fashioned, I like thewhiskey before it becomes an
old-fashioned yeah, exactly, Idon't like the well, the lord
before, but do you like thebitters before it goes in?
Speaker 1 (43:29):
an old-fashioned no, no, we're not gonna take it.
We're not gonna take a shot ofang like the bitters before it
goes in an old-fashioned no yeah, we're not going to take a shot
of Angostura bitters, right, Imean, some people do, it's
expensive.
Speaker 3 (43:36):
Mix it with club soda and it cures an obsessed
stomach.
Speaker 2 (43:39):
Yeah, it sounds like that really blows my mind.
It sounds like a Pepsi-Daisycommercial.
Well, and that's where bitterscame from.
Speaker 1 (43:47):
Bitters used to be the in the.
Those used to be the healthytonics.
Speaker 2 (43:51):
Okay.
Speaker 1 (43:52):
So Angostura Bichauds , all these bitters that we have
that used to be the tonics thatyou would take for digestive
health.
The category is called a Basqueliqueur and it has those two
axon dots above the A.
Speaker 3 (44:07):
Okay, you didn't know what it was.
Speaker 1 (44:08):
Yeah, but there's, there's another, maybe it's
specifically for Sweden.
Speaker 3 (44:11):
You didn't know what it was.
Speaker 1 (44:12):
Yeah, but there's another maybe it's specifically
for Sweden Type of Swedish drinkflavored with anise and
wormwood, introduced in the1930s, long produced by
Chicago's Carl Jepson Company.
I thought Malort predated the30s because Malort survived
Prohibition, because nobodycould believe was people would
actually drink it for pleasurewell, true story and, and so
(44:35):
they survived prohibitionbecause it was sold as a as a
digestive aid so it literallytranslates to moth herb, because
the herbs that are in it theywould use as an anti-moth
repellent how you're drinkingmoth balls.
Speaker 2 (44:49):
I haven't found a mixture for mothball concentrate
yet.
Speaker 3 (44:53):
I gave a girl a shot of Malort last night for her
birthday.
Speaker 1 (44:57):
Didn't go well.
Speaker 3 (44:59):
She was a couple.
Speaker 1 (44:59):
Roses, lime juice and Bailey's Three wise men.
Speaker 3 (45:03):
She was a couple of Patron shots in already Like
this group comes in.
I don't even know what a 21 gunsalute is 21 shots On your 21st
birthday.
Speaker 1 (45:09):
You do 21 shots across the night.
Speaker 3 (45:10):
When you get to 21, well, that's if you haven't,
that's foolishness and make sureyou're not going to go home and
puke in your sleep and die.
Speaker 1 (45:16):
Somebody hooks you up with a cement mix roses, lime
juice and bailey's irish creambut it's two separate and you
put them in your mouth and youswish them around and it curdles
in your mouth, grosses you out.
You're guaranteed to go puke.
But then what happened?
Is you safeguarded yourselfbecause you puked up so much of
the alcohol?
Okay, for everyone listening,I'm just going to suggest not
drinking 21 shots in a day ever,it's not something I mean.
Speaker 3 (45:40):
This was back in Gen X days, buddy.
Speaker 1 (45:42):
Gen X days.
We were the feral ones thatwere left to improvise on our
own.
Speaker 3 (45:46):
This is not this millennial shit.
Speaker 2 (45:48):
Disclaimer us here at Dial the Wild does not want you
to go home and poison yourselfor same drink things to yeah
well, this has been life life'stoo short lightning, but I've
got an autism walk to get totoday like a creeper gotta go,
gotta go walk for the autismkids.
Speaker 3 (46:07):
And then we got you gotta plug for that as much as
you can.
Right now Caleb's got musictrivia Music trivia tonight.
Fundraiser for the animalshelter.
Speaker 2 (46:14):
I've got music trivia tonight, Fundraiser for the
Bushnell fire department.
So I'm going to wrap this uppack up and offset the stories.
Speaker 3 (46:25):
If I didn't have to clean and set up and everything,
today I would be going to theautism walk to support.
Speaker 2 (46:30):
But someone's got to run your business, yeah
unfortunately, that's me andthis is bullshit damn it.
I'm so upset with beingsuccessful and making money I
just, I just hate having to comedown here and eat food and
smoke cigars and best part ofthe week.
Speaker 3 (46:50):
There you are, do?
You didn't even mention what wehad for breakfast today hey,
walk through it, luke.
Speaker 2 (46:57):
He tells it so much better than I do he does sunny
side up.
Speaker 1 (47:00):
Fried duck eggs yes, venison back straps grilled over
charcoal.
Yes, armadillo eggs, butinstead of using barbecue sauce,
we glaze them in a mixture ofmaple syrup bourbon and butter
Explain the armadillo egg.
Speaker 2 (47:14):
So an armadillo egg is you take a.
Speaker 1 (47:17):
Some people use a whole jalapeno.
We used half jalapenos and youseed them and vein them and then
basically pack it full ofsausage and wrap it in bacon.
Yes, and then it gets cooked onthe grill that way and then
glazed up.
Yes, and then my wife madehomemade bread For toast, and
then my wife made homemade breadfor toast.
We had toast steak and eggs,but just taken up a notch.
Speaker 2 (47:36):
I like it several notches.
Speaker 1 (47:39):
It was delicious several notches, alright.
Speaker 2 (47:44):
Well, I'm going to head out of here.
Thanks again for conversation.
Whiskey, cigars, conversationor lack thereof it's always a
pleasure having you.
Speaker 3 (47:56):
We need to do this more often okay, peace out amz.
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